ATM Has A New Menu And It's A Winner

À Ta Maison has brought in a new Executive Chef, Rahul Gomes Pereira, who brings with him a smashing new menu to the city, a result of his vast experience across continents.

As we landed in Versailles, aka the formal dining room at ATM, a promising candlelit supper welcomed us. Without much ado, we started off with the amuse bouche, a savoury take on the typically sweet éclair, a clever filling of tomato and brie sandwiched between choux pastry.

The first of the appetisers, Peruvian Quinoa salad, arrived as a medley of pomegranate, asparagus leaf, Peruvian quinoa, vanilla & truffle espuma. The earthy taste of the quinoa and asparagus was complemented well by the subtle sweet notes of pomegranate and the vanilla & truffle foam – successfully cracking the complex code of healthy and delish.

Next up was the Parsley Crêpe with pork sausage ragout and cheddar, amping up the spice for the night. Drawing the starters to a close was the Tenderloin Carpaccio, served on a bed of olive oil and topped with rucula leaves & parmesan. While the meat was pounded well and sans fibre, the base of decadent olive oil & peppery leaves lent a clash between flavours of letting one shine as the hero of this dish.

The second course was a holy trinity of seafood, duck, and pork. Starting off with the Portofino Risotto, we were presented a cracker of a combination – saffron & parmesan rice with seared salmon, scallop, snapper and bay prawns. Another winner was the Maple Glazed Smoked Duck Breast with truffle mash and kale chips, cooked for over eight hours, the meat was tender till the bone.

Graduating to dessert, we made acquaintance with chef Rahul’s Chocolate Crémeux with a side of golden jelly, vanilla & truffle espuma, and asparagus leaf. Made with 90 per cent Manjari chocolate, the crémeux was the perfect melt-in-your-mouth finish to this stellar meal.

Downing this smash-fest of a supper with a cuppa joe, we blew off the candles, beaming the way only good food can make you beam.